Peanut Butter Cookie Dough Protein Cheesecake
This Peanut Butter Cookie Dough Protein Cheesecake is thick, creamy, and loaded with mini chocolate chips for that classic cookie‑dough vibe — but with a high‑protein twist. It’s completely no‑bake, small‑batch, and made in a 9×5 loaf pan for the perfect freezer‑friendly treat. A peanut‑butter‑graham crust, silky peanut butter filling, and cookie‑dough sweetness in every bite make this one of the most nostalgic flavors in the whole series. Easy, indulgent, and secretly packed with protein.
Servings: 8 Servings
Calories:
Ingredients
Peanut Butter Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons peanut butter
- pinch of salt
- 1 tablespoon sweetener of choice maple syrup, brown sugar, or powdered sugar(use only if your PB is natural or your grahams are low‑sugar)
Peanut Butter Cookie Dough Protein Filling
- 1 cup Greek yogurt or Skyr OR 1 cup blended cottage cheese for higher protein
- 8 oz cream cheese softened
- ½ cup peanut butter protein powder (1-2 scoops) whey or plant‑based
- 2 tablespoons creamy peanut butter
- 2 tablespoons sweetener of choice to taste, if needed
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons mini chocolate chips add more if desired
- 1 tablespoons milk of choice optional to loosen mixture, add more if needed
Toppings
- 2 tablespoons Reserved graham cracker crumbs
- 2 tablespoons mini chocolate chips
- Optional: 1 tablespoon warmed peanut butter for drizzling
Instructions
Make the Graham Cracker Crust
- Line an 8x4 or 9x5 loaf pan with parchment paper, leaving overhang on the long sides.
- Combine 1 cup graham cracker crumbs, 2 tablespoons melted butter, 2 tablespoons peanut butter, 1 teaspoon vanilla,, pinch of salt and 1 tablespoon sweetener if needed.
- Reserve 1–2 tablespoons of the crust mixture for topping.
- Press firmly and evenly into the bottom of the pan.
- Chill while you make the filling.
Whip Up the Peanut Butter Cookie Dough Protein Filling
- Beat 8 oz softened cream cheese with an electric mixer until completely smooth, about 2 minutes.
- Add 1 cup Greek yogurt/blended cottage cheese, 1/2 cup peanut butter protein powder, 2 tablespoons peanut butter, 2–3 tablespoons sweetener, 1 teaspoon vanilla, and a pinch of salt. Mix on medium until thick and creamy.
- Fold in 2–3 tablespoons mini chocolate chips.
- If the mixture is too thick, add milk 1 teaspoon at a time until smooth and spreadable.
Assemble and Chill
- Spread the filling evenly over the chilled crust.
- Sprinkle the top with the reserved graham cracker crumbs and extra mini chocolate chips.
- Optional: Warm 1 tablespoon peanut butter for 10–15 seconds and drizzle over the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Lift out using parchment overhang and cut into 8 bars.
Notes
See post for customization options, crust variations, and mini cheesecake instructions.
Protein base options: Greek yogurt/Skyr gives a tangier, lighter filling (14-16g protein per slice). Blended cottage cheese gives a denser texture with higher protein (18-20g per slice). Blend cottage cheese until completely smooth.
Protein powder tip: Whey protein isolate blends smoothest. Plant-based works too but may need sifting first. Avoid casein protein as it thickens too much when chilled.
Storage: Refrigerate in an airtight container for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.
Note: Nutrition values are estimates based on the Greek yogurt version with 1/4 cup powdered sugar.